Description
A delicious and healthy twist on traditional Caesar salad using kale and gluten-free pasta.
Ingredients
Scale
- 8 ounces gluten free pasta
- 5 cups de-stemmed and chopped kale
- ¼ cup grated parmesan
- 1 15 ounce can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 3 tablespoons grated parmesan
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 ½ teaspoons dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.
- Preheat the oven to 400 Fahrenheit.
- Drain and rinse the chickpeas and place them on a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skins.
- Add chickpeas to a bowl and toss with olive oil, paprika, garlic powder, onion powder, and salt.
- Add the chickpeas to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.
- Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.
- Dry off the kale and add it to a large salad bowl.
- Whisk together all ingredients for the dressing in a bowl.
- When the pasta and chickpeas are done, add them to the bowl with kale, along with grated parmesan and toss with the dressing. Enjoy!
Notes
- Make sure to cool the pasta before adding it to the salad.
- Adjust seasoning in the dressing according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Kale Caesar Pasta Salad, Healthy Salad, Gluten Free Salad